Preparation

Cook carrots in a large pot of
boiling salted water until crisp-tender
and skins easily rub off,
about 5 minutes; drain. Transfer
to a bowl of ice water. Using
paper towels, gently rub carrots
to remove skins and pat dry.

Mix sugar, mustard powder, paprika, cumin, and coriander in
a small bowl. Toss carrots with
1 tablespoon oil in a medium bowl. Add
spice mixture; season with salt
and pepper and toss to coat.

Heat remaining 3 tablespoons oil in
a large skillet, preferably cast
iron. Working in 2 batches, cook
carrots, turning occasionally, until
deep brown all over, 6–8 minutes;
season with salt and pepper.

Meanwhile, place yogurt in
a small bowl; season with
salt and pepper. Add harissa
paste, 2 teaspoons thyme, and 1/2 teaspoon lemon zest and gently swirl
ingredients, stopping before
yogurt turns pink.

Spoon harissa yogurt onto
plates and top with carrots,
more thyme, and more lemon
zest. Serve with lemon wedges.

DO AHEAD: Carrots can
be cooked in boiling water and
peeled 6 hours ahead. Cover
and chill.

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Recent Review

Why boil the carrots first? Or peel them? Just scrub them well with a brush. We learned way back in the 60s that most of the nutrients are just under the skin, so you'll just be peeling them away. Roasting the carrots is a far superior cooking method, you'll just have to keep an eye on them and not add the sugar until the last few minutes, if at all. Roasting will caramelize the natural sugars. I think everybody knows that boiled vegetables are neither tasty nor appetizing. Not to mention the nutrients leaching out into the water. Thank GOODNESS the Chinese taught us how to stir-fry. We've come too far to go back now!